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Sausage, Kale and Black-Eyed Peas Soup

Oh wait that was 13 years ago. And then two weeks ago. And okay, pretty much every morning if we really want to babysit my neurosis.

Alright let’s just get down to this. Are you big on tradition?

And the ancient folklore of the underworlds?

And the archaic legend laws of primitive mythology?

And the customary rituals in which to establish great praxis in life?

Okay baby steps: how ’bout old fashioned good luck? Because dudes, we have black-eyed peas to eat. I’m not messing around today. Ain’t no willy nilly. We can’t afford to take any chances this year. We’ve been given a NEW BEGINNING, and if we ignore the rules from day one, guess what will happen. No I’m serious, guess.

Okay I’ll tell you.

If you do not eat black-eyed peas on this first crucial day of the year, (I’m doing that thing right now where I point two fingers at my eyes, and then at yours, and then back at mine) you will wake up (get ready because I’m dead freaking serious) a two-headed snaggletooth dragon, betwixt two falcons. And probably stuck in a tree somewhere. Naked.

Hey, I don’t make up the rules.

But I did make up this soup and I’m dying to beg you to make it tonight and today and right now. It’s one of my all-time faaaavorite flavor combinations ever in the world. And it’s ridiculously super quick to make so you still have time to run out today to get the stuff. It’s light, brothy, sausagey, kaley, black-eyed peasy, oh man. Pluuuus you probably have leftover beer from last night. Use it up in this soup and punch that two-headed snaggletooth dragon in both of his faces.

Heat the oil in large skillet over medium high. Break up the sausages with your hands and add to the skillet. Brown the sausage crumbles, 5 minutes.

Add the garlic and crushed red pepper; sauté another minute.

Add the kale and toss to wilt. If you need to add a little of the beer now to speed up the wiltage, go right ahead. Then toss in the black eyed peas and toss to combine. Add the rest of the beer and stock. Simmer on medium-low for about 10 minutes. Give it a good pinch of salt and pepper.

I am actually eating this at my desk for lunch right now! I doubled it and made it for dinner last night so that we’d have leftovers! It turned out delicious BUT the grocery store was out of kale (WHAT?!?!) so I used Mustard Greens, they didn’t have any kind of chicken sausage so I used garlic & cheese sausage and I came home and was already making it and realized we had NO garlic!!! (how is that possible!!) Either way I still loved it and will make it again hoping for the exact ingredients you used

I didn’t know I was supposed to be eating black-eyed peas on Jan.1. I was reading about it though, does that count? I think my praxis in in trouble. Love your recipe. It looks delicious. Happy New Year!

You are HILARIOUS and your recipe looks awesome. Just what I was hoping to find and I think I might add some tomatoes as well. I’ll see how it takes shape. Also, I think I’m going to use dry black-eyed peas and pressure cook them first… Yum! And thank you for your creativity and good humor!

I love this Bev! Thanks so much for sharing your recipe. I have made this three times, each time just as delicious I would love to share this idea with my readers at The Rich Life…It’s a perfect fall dish! Thanks so much again and happy holidays.

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About Bev

Welcome! Bev Weidner is a food blogger, an obsessed photo-taker of her twins, a wifester, a cheese lover, a musician, a runner, knows every word and lyric to The Sound of Music, and a continual changer of hair-er. And she just said all of that in third person.
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